Peruvian Grilled Chicken

If you’re craving bold, smoky, and ridiculously juicy grilled chicken that hits you with flavor in every single bite, Peruvian Grilled Chicken is about to become your new go-to. This dish, also known as Pollo a la Brasa, is famous for a reason—it’s tender, spicy, herby, and totally unforgettable. We’re talking about a deeply seasoned marinade full of garlic, lime juice, paprika, cumin, and just enough heat to wake up your palate, all caramelized to crispy perfection over a flame or hot skillet.

And the best part? It’s not just about the chicken—it’s about that green sauce. Aji verde, the zesty, creamy Peruvian condiment that goes with it, takes things to a whole new level. Made with fresh cilantro, lime juice, garlic, and a touch of chili and mayo, it’s cool, spicy, and the perfect contrast to the smoky chicken.

What’s magical about this recipe is that it’s surprisingly easy, totally halal, and feels like something you’d order at a restaurant—but you can whip it up right in your own backyard. It works for casual grilling nights, summer BBQs, meal prep, and everything in between.

Why You’ll Love This Peruvian Grilled Chicken

• Bursting with authentic Latin flavor—paprika, cumin, lime, garlic, and a kiss of spice.

• Naturally halal-friendly, using wholesome, clean ingredients—no pork or alcohol.

• The marinade does all the work, making this recipe low effort and high reward.

• Pairs perfectly with Peruvian green sauce (aji verde)—creamy, tangy, and slightly spicy.

• Juicy, golden-brown chicken that’s crispy on the outside and tender inside.

• Great for grilling, baking, or pan-searing—it’s flexible for any kitchen setup.

• Meal prep–approved—tastes even better the next day.

• Feels exotic and restaurant-worthy but uses simple pantry ingredients.

• Easily scaled for feeding a crowd or a family dinner.

• Delicious served with rice, roasted potatoes, salad, or grilled veggies.

Preparation Time and Yield

• Prep Time: 15 minutes

• Marinating Time: 2 to 24 hours

• Cook Time: 25–30 minutes

• Total Time: 45 minutes active (plus marinating)

• Yield: Serves 4–6

Nutritional Information (Per Serving)

• Calories: 320

• Carbohydrates: 4g

• Protein: 38g

• Fat: 17g

• Fiber: 1g

• Sugar: 1g

Ingredients for Peruvian Grilled Chicken

For the Chicken Marinade:

• 2.5 to 3 lbs bone-in, skin-on halal chicken thighs or whole chicken, cut in parts

• 3 tablespoons olive oil

• Juice of 2 limes (about 1/4 cup)

• 1 tablespoon white vinegar

• 4 garlic cloves, minced or grated

• 1 tablespoon ground cumin

• 1 tablespoon smoked or sweet paprika

• 2 teaspoons kosher salt

• 1 teaspoon black pepper

• 1 teaspoon dried oregano

• 1/2 teaspoon ground coriander (optional)

• 1/2 teaspoon chili flakes or aji amarillo paste (optional for heat)

For the Aji Verde (Green Sauce):

• 1 cup fresh cilantro leaves (packed)

• 1/2 cup mayonnaise

• 1 tablespoon olive oil

• 1 garlic clove

• 1 small jalapeño or green chili (seeded for less heat)

• 1 tablespoon fresh lime juice

• 1 teaspoon white vinegar

• Salt to taste

• Water to thin, if needed

Step-by-Step Instructions for Peruvian Grilled Chicken

Step 1: Make the marinade
In a bowl, whisk together olive oil, lime juice, vinegar, garlic, cumin, paprika, salt, pepper, oregano, and coriander (if using). Add chili flakes or aji amarillo paste if you like it spicy.

Step 2: Marinate the chicken
Pat the chicken dry. Place in a large bowl or zip-top bag, then pour the marinade over the top. Rub it in well to coat all sides. Cover and marinate in the fridge for at least 2 hours, ideally overnight.

Step 3: Make the green sauce (aji verde)
In a blender or food processor, combine cilantro, mayo, olive oil, garlic, jalapeño, lime juice, vinegar, and salt. Blend until smooth and creamy. Thin with a splash of water if needed. Store in the fridge until serving.

Step 4: Grill or cook the chicken
Preheat your grill to medium-high heat (or oven to 425°F if roasting). Grill chicken skin-side down first for 5–7 minutes, then flip and cook for another 15–20 minutes, turning occasionally, until the internal temperature reaches 165°F and skin is crispy and caramelized. You can also roast on a foil-lined tray or use a cast-iron skillet.

Step 5: Rest and serve
Let chicken rest for 5 minutes after cooking. Serve with a drizzle of green sauce, extra lime wedges, and your favorite sides.

Ingredient Background

At the heart of this dish is an unmistakably Peruvian flavor profile—bright, smoky, herbal, and slightly spicy. Each ingredient in the marinade has a job to do, and together they create a balance that’s hard to beat.

Cumin is a major player. Its warm, earthy depth is signature in Peruvian spice blends and pairs perfectly with grilled meats. When mixed with paprika (especially smoked), it gives the chicken a rich color and a slightly charred, wood-fired aroma—even if you’re cooking indoors.

Lime juice brings in the citrus element that helps tenderize the meat while adding freshness. It’s the acid that cuts through the richness of the chicken skin and balances out the spices. Garlic, as always, delivers depth and that irreplaceable punch of savory.

You’ll often see aji amarillo—a fruity, vibrant yellow chili pepper used in authentic Peruvian cuisine. In this recipe, a pinch of chili flakes or a small amount of green chili adds that heat and zing without overpowering the other elements. Oregano and coriander layer in some herbal complexity that rounds out the bold marinade beautifully.

Then there’s the aji verde, the green sauce that takes this dish to the next level. Cilantro gives it its signature hue and grassy brightness, lime juice keeps it zippy, and jalapeño brings just enough heat. The mayonnaise base makes it creamy and indulgent, while garlic and vinegar pull all the flavors into sharp focus. It’s cooling, spicy, and completely addictive.

Technique Tips for Peruvian Grilled Chicken

This dish is already simple, but there are a few pro moves that’ll help you lock in the boldest flavor and best texture.

First up: don’t skimp on the marinating time. Two hours is the bare minimum to start developing flavor, but 12 to 24 hours is the sweet spot. The acid from the lime and vinegar, plus the enzymes in garlic, work to deeply tenderize the meat while the spices infuse every bite. Just don’t go over 24 hours—after that, the meat can get mushy.

When cooking, medium-high heat is your friend. Whether grilling or roasting, you want that nice sear or caramelized browning on the outside while keeping the inside juicy. Grill skin-side down first to crisp it up, then flip to finish.

And once it’s cooked? Let it rest. Resting allows juices to redistribute so your chicken doesn’t dry out when you cut into it. Five minutes is plenty, and the difference is real.

Lastly, don’t forget the green sauce. Make it while the chicken marinates to let the flavors meld. Store it in the fridge and give it a quick stir before serving. You’ll want extra, trust me.

Alternative Presentation Ideas

Peruvian Grilled Chicken is versatile—it can be served fancy or rustic, handheld or plated, depending on your mood or the occasion.

For a family-style dinner, grill or roast a whole spatchcocked chicken using the same marinade. Slice and serve on a big wooden board with bowls of aji verde, lime wedges, and grilled vegetables or potato wedges around the sides. It’s casual, interactive, and perfect for sharing.

Want a fun meal prep bowl? Slice the grilled chicken and layer it over rice or quinoa with roasted sweet potatoes, corn, black beans, and a big drizzle of green sauce. Add avocado and pickled onions for extra flair—it’s a meal that tastes like takeout but feels like a vacation.

Hosting a cookout? Slice the grilled chicken and serve it in soft wraps or pita bread with shredded lettuce, tomato, cucumber, and a smear of that green sauce. Add hot sauce for heat lovers and let everyone build their own Peruvian wrap. No forks necessary.

Freezing and Storing Peruvian Grilled Chicken

Whether you’re making it ahead or saving leftovers, this recipe stores and freezes like a dream—without losing flavor or texture.

Cooked chicken:
Store in an airtight container in the fridge for up to 4 days. Reheat gently in a 350°F oven or in a skillet with a splash of water to avoid drying it out. You can also slice it cold and add to salads or wraps.

Green sauce:
Keep refrigerated in a sealed container for up to 5 days. It may separate slightly—just stir or shake before using. Avoid freezing the sauce—it can get grainy due to the mayo and cilantro.

Freezing (raw, marinated chicken):
Place chicken and marinade in a zip-top freezer bag and freeze for up to 2 months. Thaw overnight in the fridge and grill as usual.

Freezing (cooked chicken):
Let cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight and reheat as described above. This works great for batch cooking or meal prep.

Healthier Twist Ideas

Want to enjoy the flavor without going full indulgent? No problem—this recipe adapts well to a lighter lifestyle.

Use skinless chicken breasts or thighs to reduce fat while keeping protein high. Marinate the same way, but reduce the cooking time slightly to avoid drying out the leaner cuts.

Swap out regular mayonnaise in the sauce for Greek yogurt or a plant-based alternative. You’ll keep the creaminess while lowering fat and adding probiotics. The flavor still shines with the garlic, cilantro, and lime doing the heavy lifting.

Looking to cut carbs? Skip the rice and serve this dish with a base of grilled veggies, cauliflower rice, or leafy greens. The marinade and sauce are already low-carb, so you’re just customizing the base to fit your goals.

Serving Suggestions for Events

Peruvian Grilled Chicken is a star player for just about any kind of event—from casual dinners to celebratory cookouts.

For a summer BBQ or cookout, serve the grilled chicken with sides like corn on the cob, cilantro rice, grilled plantains, and a pitcher of limeade or passionfruit mocktails. Use fresh herbs and charred lemons for garnish to make it feel extra vibrant.

Hosting a dinner party? Slice the grilled chicken and arrange it on a platter with roasted potatoes, chimichurri, and a seasonal salad. Offer crusty bread or garlic naan to mop up the extra green sauce—it’s a restaurant-quality experience at home.

Need something more laid-back? Create a build-your-own Peruvian bowl bar. Set out rice, beans, sliced chicken, roasted veggies, sauces, and toppings like avocado and pickled onions. Let guests customize their plates—it’s colorful, satisfying, and stress-free.

Frequently Asked Questions (FAQs)

1. What’s the best chicken cut for this recipe?
Bone-in, skin-on thighs or drumsticks are ideal for maximum flavor and juiciness. You can also use boneless cuts or a whole chicken—just adjust the cooking time.

2. Can I cook this in the oven instead of grilling?
Absolutely. Bake at 425°F for 25–30 minutes (longer for bone-in cuts), or until the internal temp reaches 165°F.

3. Is the green sauce spicy?
It has a mild kick from the jalapeño or chili. You can remove the seeds for less heat or add more for extra spice.

4. Can I use a different herb instead of cilantro?
Cilantro is key for the authentic flavor, but parsley can work in a pinch. Just note the flavor will be different.

5. How long should I marinate the chicken?
Minimum 2 hours, ideally 8–12. Don’t go over 24 hours or the acid may break down the meat too much.

6. Can I make this dish dairy-free?
Yes. The chicken itself is dairy-free. For the sauce, use vegan mayo or yogurt alternatives.

7. What sides go best with Peruvian chicken?
Cilantro lime rice, roasted potatoes, corn, plantains, or grilled vegetables are all amazing.

8. Can I freeze the green sauce?
It’s not recommended—mayo-based sauces tend to separate when thawed.

9. What does “aji verde” mean?
It translates to “green chili,” referring to the sauce made with green chili, cilantro, and creamy ingredients.

10. Can I use chicken breast for a leaner option?
Yes! Marinate and grill as usual, but reduce cooking time to avoid overcooking.

Conclusion

Peruvian Grilled Chicken is bold, juicy, and absolutely bursting with flavor from the first bite to the last. Whether you’re grilling it for a summer get-together or roasting it for a cozy weeknight dinner, this dish brings a smoky, citrusy flair that sets it apart from your average grilled chicken recipe.

With its deep, garlicky marinade and that signature green sauce on the side, it’s one of those meals that’s not just good—it’s craveable. It’s easy enough for everyday cooking but exciting enough to make any meal feel like a celebration. Add some colorful sides, fresh lime, and a little heat, and you’ve got a dish that’s guaranteed to steal the show.

So go ahead—marinate, grill, drizzle, and devour. This isn’t just grilled chicken. This is Peruvian Grilled Chicken, and it deserves a spot in your regular rotation.